HB Catering has partnered with Robot Coupe to offer our customers a free, personalised, demonstration and training on a wide range of food preparation products and machines. The sessions will be held virtually, at a convenient time for our customers, and be fully interactive, with observers able to ask questions and for specific exhibitions of equipment.  

Robot Coupe began designing, developing and manufacturing kitchen equipment in 1961 with innovation at its core, and in the same year released its first free standing vegetable slicer. Fast forward to today, Robot Coupe still designs and manufactures in France but now operates across 130 countries worldwide, and guarantee every product is at the cutting edge of modern technology and excellence.  

This is a perfect opportunity for our customers to learn about a wide range of food preparation machines. To book your, free, no-obligation, demonstration, please click on the link below and tell us more about your requirements. You can also view the range of products offered by Robot Coupe here.  

Tell us more about your requirements and your training will be personalised to suit. Our requirement form can be found here. Please select either the training or demo option.  

We look forward to virtually seeing you at the Robot Coupe Kitchen HUB Live. 

Here at HB Catering & Refrigeration, we like to stay at the cutting edge of innovations in catering equipment and services. But while we can ensure equipment is installed correctly, serviced and maintained on a regular basis, we cannot take any credit for the way in which many restaurants make the best use of their equipment and facilities to create a remarkable and memorable experience for customers.

As you might expect, our employees are keen foodies; whether on the job or relaxing in their spare time. The HB Catering team have a great sense of where to find the best local eateries – which is a topic often covered in our staff canteen.

Since COVID, many restaurant owners have been required to make fresh changes to the way they work and it has been a delight to see so many working hard in the local area for us to enjoy. So much so that we’ve made a list of our favourite restaurants in the region – and we’ve decided to share it.

We hope you find it interesting and informative. If you feel you are doing something cool and currently not on the list, please let us know. We will be happy to update!

The Secret Beach Bar & Kitchen

The Secret Beach Bar & Kitchen is one of Swansea’s most popular spots and boasts a spectacular view of the beachfront whilst dining. In combination with the unmatched views, the menu – curated by its own chefs – involves a contemporary mix of modern British cuisine and deliciously authentic Welsh dishes.

It seems that regardless of the volume of customers, great food and great service is always on show at The Secret Bar & Kitchen. At its busiest on a warm summer’s day, you can ensure a cold, thirst-quenching beverage from this venue with plenty of refrigeration. They’ve definitely got their priorities right!

For those who like value for money, the hearty portions are worth every penny, not to mention the tastes! The decision to cater to those with gluten, dairy and nut allergies means that there is an efficient use of preparation space within the kitchen area, ensuring no allergy risks. This venue is the ideal destination after a long walk across the beachfront, and you won’t be disappointed.

Lezzet Authentic Restaurant
By day, Lezzet resembles a roadside café – and that’s because it is! The fry-up breakfast they serve gets a big thumbs up from our team for its generous servings and all-round tastiness. By night, this venue is transformed: alfresco dining in a rambling but well-maintained outdoor seating area is complemented by a quirky indoor seating area, overlooking the open kitchens which serve delicious Turkish and Mediterranean cuisine. Dishes are cooked in stone ovens or charcoal grills for a real authentic taste – and there’s also live music events to liven up the great atmosphere.

Lezzet Authentic Restaurant is a great example of maximising the potential of a small space and – as it says in the name – creating something authentic! Check out the Pides (traditional Turkish pizza) and Effs beer for a real taste of Turkish cuisine.

Smoke Haus
One thing is for sure: Smoke Haus takes its meat seriously! It prides itself on offering a traditional Southern-American barbecue menu worlds apart from your barbecues in the garden. The dishes hit customers with a rich, deep, smoky flavour that can only be produced by slow-cooking meat over a real wood fire following overnight marination. The flavour and smoke are deeply infused into the meat and leave diners with a sumptuous and authentic taste of real American BBQ. Smoke Haus is also making waves with technology, being one of the first restaurants to use an AI booking system and a jukebox controlled by customer smartphones.

If you like a challenge, check out the Wing Wednesday all-you-can eat offer!

Tafarn Morlais
If you’re looking for a tasty traditional pub menu, a great selection of real ales and the friendly atmosphere of your local pub – look no further than Tafarn Morlais in Llanelli. Boasting the number 1 top spot on TripAdvisor for restaurants in Llanelli, it offers top-quality pub grub at an affordable price, along with fantastic customer service.

Also on offer is a Sunday Carvery, along with a takeaway menu so you can enjoy its tasty dishes from the comfort of your home too. Tafarn Morlais also has a beautiful sun-trapped beer garden with plenty of seating for summer evenings, perfect for a relaxing afternoon.

Hollol Gymraeg
When you think of petrol stations, high quality dining experiences isn’t often the feature that springs to mind – but the Oil 4 Wales filling station in Nantycaws has thrown the rule book out of the window when it comes to providing motorists and visitors with fantastic quality Welsh produce and great tasting meals.

The venue has recently undergone a big transformation with a new bar fitted, an impressive new menu and selection of ales to match, which will be served in Oil 4 Wales’ branded restaurant, Hollol Gymraeg. With bilingual service, stunning views of the Black Mountains, and a range of local Welsh food and produce for sale, this filling station is taking service one step beyond and giving visitors a true taste of Wales.

The Plough and Harrow
Don’t let the size of its kitchen fool you, this restaurant in Murton is an award-winning eating adventure.

The Plough and Harrow use local Welsh ingredients from local suppliers and mix them with international flavours to create some truly unique dishes – from Mediterranean salads mixed with Gower new potatoes to racks of Welsh lamb marinated in Naga yogurt. They offer a sophisticated menu with an array of intriguing flavours that will excite any fan of fine dining.

The restaurant’s collection of awards includes Best Gastropub in Wales 2018 and 27^th Best Gastropub in the UK 2019; proving that any kitchen, no matter the size, can innovate and use its equipment and space to create an excellent culinary experience.

Frango
Shaking up the takeaway scene with its unique spices and traditional Portuguese flavours, Frango isn’t your standard takeaway shop.

Inspired by tradition, culture and family recipes, Frango is bringing the taste of old town Lisbon to Uplands, Swansea. Following the traditional Frango recipe and process passed down over generations, the chicken is marinated in a secret sauce, then charcoal grilled over open flames for authentic char and spice, served traditionally with a side of chips, rice or salad. This is the most popular dish served at Frango, with 4 different levels of spice to suit any palate. Also on offer is a selection of wraps and burgers with its tasty chicken, and some vegan options too.

BrewStone

Located a few doors down from Frango, you can find the BrewStone bar and restaurant. Built from two dilapidated houses in Uplands, this space has undergone a stylish renovation, transforming it into an innovative and bold environment for hospitality – complete with a fully-equipped kitchen.

Starting from 8am, the kitchen serves a breakfast, lunch and evening menu offering a wide range of delicious dishes cooked with the best local ingredients from across Wales. Pizzas cooked in its famous wood-fired oven, mouth-watering small pots of seafood tapas and overnight slow-cooked lamb shoulder are just some of the exciting eats on its menu.

In the evening, the venue morphs into an industrial-style copper bar offering a selection of tasty and creative cocktails, ideal for hosting birthdays and networking events.

Gower Seafood Hut

An award-winning seafood restaurant, operating from a horsebox! This is another great example of a restaurant utilising a small space to its full potential, serving superbly cooked seafood locally sourced from Swansea and Gower where possible. Crispy chilli prawns, whitebait, calamari; this horse box in Mumbles offers it all, demonstrating a perfect example of innovation in the kitchen.

We highly recommend visiting this unique location to try the best fish Wales has to offer and enjoy the beautiful coastal scenes of the Promenade in Mumbles while you’re there.

The Touring Tea Room

Much like Gower Seafood Hut, this eatery operates outside the traditional restaurant space and provides refreshing teas and coffees, freshly-baked cakes and other tasty treats from a vintage caravan. Operating outdoors in a portable facility may have its challenges, but well-equipped kitchens have always proved they can overcome these issues.

You can visit this quirky, uncommon tea room in the beautiful Clyne Gardens – making for a truly tranquil day out.

Salty’s Beach Bar & Restaurant

If you’re visiting Tenby, this venue should definitely be your first choice for a bite to eat. Located on the incredible South Beach in Tenby, Salty’s Beach Bar & Restaurant will transport you to the Mediterranean while dining out on the beach-side decking.

The kitchen is in view from the bar area inside and manages to incorporate all of the amenities needed to deliver its high-quality meals for the restaurant, as well as providing takeaway meals for on-site takeaway, The Salted Shack.

The live music and sea views provide an unrivalled experience, combining a gorgeous setting with quality wine and high-end meals. The chefs take traditional, locally sourced catch like mackerel, cockles and lobster incorporate unique and dazzling flavours to accompany it.

Whether you are a business owner, chef or kitchen assistant, it is important to understand the risks and hazards associated with commercial kitchens.

Hazards exist in all workplaces and commercial facilities – in every industry. In fact, workplace injuries are far more common than one might think, especially in the kitchen.

Common injuries include fractures, open wounds, burns and cuts; with young, usually inexperienced staff being most at risk.

Workplace safety is essential and the key to avoiding injuries and mitigating risks is understanding the hazards that are at play.

Here are our top 10 hazards in a commercial kitchen:

Food Hazards

Fundamentally, food hazards are perhaps that the biggest risk associated with commercial kitchens, as the spread of bacteria and viruses can lead to a deadly chain reaction of sick staff and customers.

From improperly stored food to the dangers of bacteria, employees need to be educated on the correct practices and processes when dealing with food items.

Knives

In terms of the equipment used, knives are the most dangerous, with injury to the hands and fingers being the most common commercial kitchen accidents.

The main hazards usually come from improper use, using the wrong knives or dull blades.

With knives, it is critical to keep them maintained and sharp, and stored safely. Employees should avoid conversation when using sharp equipment, and should always hold blades downwards when carrying and moving them.

Ensure all staff are trained to use knives correctly to reduce cuts and slices.

Machinery

Much like knives, commercial kitchen machinery and equipment comes with a high risk of cutting, slicing and sawing.

Mitigating the risk follows the same principles.

Firstly, all machinery needs to be maintained. Secondly, all staff need to be trained on the correct practices.

Burns

Boiling water, scolding oils, scorching flames, hot pots and pans; burn hazards are prevalent throughout commercial kitchens.

Further hazards can come from flames, electricity, chemicals, and as any kitchen staff may be aware, steam.

Injuries can vary from third-degree to first degree burns, with third-degree burns being the most serious.

Again, the key to mitigating risks is understanding. Diminish and reduce the risk of injuries with the necessary equipment and training, and avoid hazards by fire safety plans.

Fire Hazards

Slightly different to burn dangers, fire hazards relate to the risk of a fire starting in the kitchen.

Fires can be deadly to both employees and customers, and are highly damaging to businesses, premises and the contents inside.

Primary sources of fire hazards come from: flames, gas, electrical issues, grills, hot plates, ovens, fryers and heaters. With faulty equipment and thermostats, inadequate training, and mismanagement being leading causes of accidents.

As with burn hazards, staff must be fully trained, and efficient fire safety strategies are put in place.

Electric Shock

It may or may not come as a surprise that electric shocks are a real hazard in a commercial kitchen.

This is due to the number of electrical equipment in use at any given time, paired with the common risk of slips and wet surfaces.

Risks include plugging in equipment with wet hands, faulty wiring, and defectives appliances.

Employees must report any issues to management or health & safety officers.

Chemicals

Working with potentially dangerous substances is a daily part of kitchen work-life.

There are many chemicals that can cause injury or harm, from food poisoning to cleaning materials.

Make sure employees know of all the different types of chemicals, and ensure all bottles are marked correctly and properly stored.

Gloves are also extremely important in this regard.

Slips and Trips

It is easy to fall in a commercial kitchen, especially when encountering slippery floors.

Common causes of slips and trips include: wet floors, uneven surfaces, lack of concentration, crowded work areas, obstructions and steps.

The best way to avoid fall hazards is to report and monitor any potential risks, clean spills immediately, use cautionary signage, keep walkways clear and installing non-slip floor coverings. Overcrowding

Overcrowded workspace risks are high in kitchens, and by this, we don’t just mean too many employees in one place.

Overcrowding can come from the congestion of stationary objects, such as equipment and fixtures, and can lead to impact injures, as well as slips and trips.

Lifting Injuries

From carrying heavy stock and handling food orders, to completing deliveries and moving crates, lifting injuries are a serious risk in kitchen environments.

Accidents are usually caused by overextension, overexertion or repetitive incorrect action – with the most common injury being muscle strain.

Ensure employees know how to correctly lift and keep good posture, and make them aware of the risks.

In Conclusion

There are many hazards present in commercial kitchens.

The most powerful way to combat risks and issues is education.

Ensure all staff are trained and aware of the risks, and furthermore, make sure all equipment is maintained to a high standard.

We’re excited to announce that we’ve expanded our offering by launching a new range of bar and janitorial products.

We have launched the range under the same branding and name of HB Catering. We are now offering a wider range of products, including disposable janitorial/catering hygiene supplies, such as washing-up liquids, detergents, catering de-scalers, cleaning chemicals, degreasers, bar supplies and more.

COVID-19 has been a catalyst for change and the hospitality/catering industry has been majorly impacted. There is now a need to deep clean all equipment and facilities to help stop the spread of the virus.

By offering this new service, we aim to help businesses meet the challenges of the COVID-19 pandemic and meet the rising demand for hygiene supplies. It also moves us towards becoming a one-stop-shop for our clients, serving all of their catering equipment and supply needs.

As many businesses also pivot their own offering to cope with the challenges of COVID-19, this flexible service will help many react quickly. Our clients will be able to order bar and janitorial products through the same channels they already use at HB Catering. The full range of products will be available on our website.

Kyle James, our Compliance Manager, said:

“The COVID-19 pandemic has had a detrimental effect on many businesses, especially within the hospitality and catering industries. Luckily, things seem to be picking up again as companies across the country adapt to the current changes. “By launching this new business offering, we hope we can meet the rising demand for bar, janitorial and hygiene supplies, and help businesses evolve to meet the challenges of today.”

Our hotline for help and advice is: 01792 310255.

As restaurants, pubs and other catering facilities start to reopen following a lengthy period of closure, experts are warning of the potential hidden dangers of using certain equipment after a lengthy break, while suggesting owners should also check if key accreditations and certifications remain valid.

Owners and managers reopening facilities after an enforced period of closure should diligently check and test equipment. To help our clients manage this challenge, we have launched a hotline that companies can call to check if certain types of equipment need to be checked and seek advice about the correct procedure to restart it.

We have launched our helpline with the specific aim of helping companies struggling to ensure their operations are able to reopen safely and efficiently. Specific equipment such as combination ovens, microwave ovens, refrigerators including walk-in units, ice machines, dishwashers, bar equipment and coffee machines should ideally be checked and tested before use.

Equally, gas kit may have perished seals, ice machines and wash ware can develop harmful bacteria and many types of equipment require maintenance checks after a period of inaction. These include gas interlock systems and extraction canopies.

The advice comes on top of the many other adjustments that owners will need to make, due to restrictions on trading relating to social distancing measures and hygiene. But the importance of cleaning, checking, maintaining and restarting equipment should not be understated.

Equally, the down period in the operations of many businesses may also have led to gaps and oversights emerging in the necessary training and accreditation. Just some of the key certifications required by most catering operations include a CP42 Gas Safety Certificate and suitable training or accreditations around food hygiene standards.

Our hotline for help and advice is: 01792 310255. A helpful guide detailing a checklist for reopening premises is also available on the Food Standards Agency website and can be found here. A booklet has also been designed by CEDA in conjunction with service partners and distributors to give a guide to reopening kitchens after shut down, which can be found here.

Kyle James, our Compliance and Installation Manager, said:

“Commercial catering operations have endured an incredibly challenging period. But as they start to reopen, we want to ensure they avoid some of the hidden dangers that can exist when using equipment that has been dormant for a long period of time.

“We are more than happy to advise over the phone or come and conduct a thorough audit in person at the premises. Having come this far, the last thing most businesses want is another setback where equipment fails, is faulty, or, in a worse-case scenario, even makes a customer unwell.”

HB Catering and Refrigeration, a specialist in all types of commercial catering, refrigeration equipment and supplies, is seeking a dynamic and motivated sales representative to join its fast-growing team as it expands its offering, services and geographical reach across Wales and England.

The position comes with a competitive salary, commission, pension benefits and vehicle allowance. The successful candidate will be self-motivated, comfortable travelling and meeting customers face-to-face across a variety of commercial businesses.

Founded in Swansea in 1993, HB Catering and Refrigeration is a privately-owned company focused on the highest levels of customer service. It is a specialist in all types of commercial catering, refrigeration equipment and supplies,. Offering flexible buy or hire packages, kitchen design, equipment sales, installation, bespoke fabrication and a team of service engineers to carryout repairs and maintenance through the life of the product.

Interested candidates are asked to email their CV and covering letter to: jobs@hbcateringandrefrigeration.co.uk

Here at HB Catering and Refrigeration we value our staff and invest in them whenever possible. As such, we are delighted for our employee who has completed an important qualification, which represents an important milestone in his career.

Kyle Chapman has completed his NVQ level 3 in Gas Installation as well as securing his registration with Gas Safe. Kyle has worked with us now for some five years having joined at the age of 17 as an apprentice. We are delighted for him and look forward to watching him develop his skills and career further.

The qualification ensures Kyle has the knowledge and skills to work with both basic and complex gas system, able to conduct reactive maintenance and regular safety checks and maintenance.

Jacquie Jenkins, our managing director, said: “Kyle has been a loyal and hardworking employee for five years and we have supported him on his journey to continue his education and acquire these skills. We are absolutely delighted for him.”

Kyle said:

“I have achieved something I once never thought possible and I would like to thank HB Catering and Refrigeration for their support over the years and their encouragement around pushing me to completed this qualification.”